-Pierce a spaghetti squash all over to avoid exploding!
-Put in an oven heated to 375 degrees for one hour.
-Remove from oven and let sit for about 15 minutes.
-While squash is sitting, melt butter in a pan.
-After butter is melted, add lemon juice and let it come to a boil.
-Add scallops to pan. When they begin to curl, turn once. (this normally only took about 3-4 minutes each side).
-When the scallops are still a little translucent in the center, remove the pan from heat. (the scallops will continue to cook some)
-While the scallops are cooking, cut the squash in half and remove the center seeds and guts. Throw them away.
-With the remaining part of the squash, take a fork and thread it onto a plate. All that will be left is the skin of the squash.
-Pour the scallops and juice over the spaghetti squash.
-Enjoy! This really only made enough for 3 of us so I would double as needed.